Technical note: The effect of freezing on Warner-Bratzler shear force values of beef longissimus steaks across several postmortem aging periods

摘要: The objective of this study was to compare fresh and frozen protocol procedures for Warner-Bratzler shear force (WBSF) determination on steaks aged different periods time. consisted measuring WBSF cooked the exact day aging period ended. that were aged, (-16 degrees C) approximately 2 mo, thawed 24 h, then cooked. Twenty-two strip loin from each 20 crossbred heifers steers individually vacuum-packaged assigned either or one 11 (1, 2, 3, 4, 5, 6, 7, 10, 14, 21, 35 d). resulted in lower (P < 0.05) values than beef longissimus 1, d postmortem. An interaction between postmortem larger differences protocols at shorter longer periods. Correlations mean revealed not highly indicative same aging, but rather suggested times useful estimating times. Cooking loss higher vs all except d. These findings suggest if research constraints warrant freezing samples, before (6 7 d) should be used estimate (14 21 In trials which several very short are interest, we recommend assessed using protocol.